Enjoy authentic barbacoa flavor – no backyard pit oven required!! This easy slow cooker barbacoa recipe is full of juicy, bold flavors that only deepen as it cooks in the background. The result is perfectly tender, shreddable beef that is perfect for prepping tacos, burritos, or bowls – and it freezes well, too!

overhead view of white bowl containing Barbacoa beef, corn, black beans, cherry tomatoes. avocado and rice, surrounded by plate with tortillas, parsley, limes, green and white striped dish towel, black fork and black slow cooker

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What is barbacoa?

Barbacoa is a slow-cooking method for preparing beef, lamb, or pork as seasoned, shredded meat. Traditionally, babacoa is cooked in a pit oven and covered or wrapped with banana leaves (or aluminum foil, as a modern-day option) to seal in moisture and flavor. Over hours and hours, the meat roasts perfectly and turns out smoky and tender, ready to shred and serve.

Barbacoa vs. Birria

Both barbacoa and birria are similar Latin cooking techniques in that they involve slow-cooked meats made with deep flavors of peppers, seasoning, or other additions.

Barbacoa is cooked with just enough liquid to create steam, allowing it to slow-roast, and birria is prepared in a thick, stew-like sauce that is often served on the side for dipping. Both methods are used with beef, goat, or lamb to get juicy, tender shredded meat.

Check out my recipe for Slow Cooker Birria Tacos served with savory dipping sauce!

What’s To Love About This Recipe

This recipe is packed with bold, smoky, and citrusy flavors without being overly spicy, making it a versatile option for the whole family.
Barbacoa is a true dump-and-go recipe with minimal prep. It’s designed to sit and simmer until it’s fall-apart tender and shreddable.
This dish incorporates a homemade Southwest spice blend, adding a unique twist to traditional barbacoa with simple preparation. Store-bought blends also work if you want to save a step!
The juicy shredded beef is great for tacos, burrito bowls, quesadillas, or nachos. It is the kind of recipe that you can make a big batch to eat now and enjoy later from the fridge or freezer.
Maximize your meal prep with plenty to serve throughout the week, or keep this recipe as a go-to for feeding a crowd.

Ingredients Needed

Beef chuck roast – Chuck roast is the best cut for slow cooking since the marbling and connective tissue break down to tender, juicy shreds the longer it cooks. Cut it into large chunks for even cooking and effortless shredding.
Southwest spice blend – This homemade southwest blend adds layers of flavor with chili powder, smoked paprika, chipotle chili powder, for a hint of spice, and salt and pepper. Mix up a few batches of this to keep on hand or use your favorite brand from the store.
Jarred minced garlic – Minced garlic integrates and distributes flavor perfectly during slow cooking.
Chipotle peppers in adobo sauce – Find these canned peppers in smoky sauce that adds just the right amount of heat. Adjust the amount of extra sauce for spice preference.
Orange juice – Orange juice adds brightness to the rich meat, balancing the spicy heat. Some barbacoa recipes use vinegar to cut the richness, but I prefer using juice as a less tangy option.
Fresh lime juice – Fresh lime juice adds just the right burst of flavor that complements the smoky heat.
Beef broth – The broth creates the base for cooking the beef, adding plenty of flavor and keeping it juicy-tender.
Tomato paste – Use tomato paste to add depth to the overall dish and to help thicken the sauce with a smooth finish.

ingredients to include parchment paper lined sheet pan containing chuck roast, surrounded by small bowls of southwest spice blend, minced garlic, chipotle in adobo, orange juice, lime juice, beef broth and tomato paste

How To Make Slow Cooker Barbacoa

Place the chunks of beef in the slow cooker.

black slow cooker filled with chunks of chuck roast

Sprinkle the meat evenly with the Southwest spice blend.
Add garlic, chipotles, adobo sauce, orange juice, lime juice, broth, and tomato paste to the slow cooker. Stir lightly to distribute the seasoning and tomato paste in the liquid.

black slow cooker filled with chuck roast chunks sprinkled with spice blend

chunks of roast sprinkled with spice blend, with all other ingredients on top

Cover and cook on low for 8-9 hours or on high for 4-5 hours until the beef shreds easily.
Shred beef in the slow cooker and stir it into the sauce before serving.

shredded slow cooked roast in black slow cooker with two forks

Pro Tips

Cut the roast into large chunks before placing it in the slow cooker for more even cooking and easier shredding.
For less spice, reduce or omit the chipotle peppers and just use the adobo sauce for flavor.
Shred the beef directly into the slow cooker to integrate the juices for maximum flavor.
Use low-sodium broth to control salt levels.
Keep the slow cooker lid closed during cooking to preserve the steam that keeps the meat from drying out.
If you like, you can lightly sear the beef chunks in a skillet with olive oil to add extra flavor.

Recipe Substitutions and Variations

Try brisket for a richer flavor, or bottom round roast for a leaner option.
Use pork shoulder for a variation with a similar texture and fat content.
Substitute pineapple juice for orange juice for a sweeter flavor profile.
Add onions or bell peppers to the slow cooker to include some vegetables in the dish.

closeup of slow cooked beef with wooden spoon

Barbacoa in the Instant Pot

Prepare the roast as directed with all ingredients in the pot.
Cook on high pressure for 60 minutes with a natural release.
Shred the beef in the Instant Pot and stir it into the sauce before serving.

For added flavor, lightly sear the beef chunks on sauté mode with a bit of olive oil before pressure cooking.

How To Serve Barbacoa

Pair shredded barbacoa with traditional Mexican recipes, appetizers, and more!

Serve in simple, bold tacos with cilantro, onion, and lime.
Add to burrito bowls with Perfect Slow Cooker Rice, Slow Cooker Charro Beans, and salsa. Sauté bell peppers and onions for a heartier plate!
Pile on nachos with cheese, sour cream, and guacamole.
Serve with fresh sides like Mexican Street Corn Dip In The Slow Cooker.

Set out toppings buffet-style to let everyone build their own bowl. Add tortilla chips, queso, and margs for extra-tasty fun!

overhead view of speckled plate containing barbacoa with black forks and 3 limes, with limes, parsley and green and white striped dish towel surrounding plate

Storing and Reheating

How To Best Store Leftovers

Fridge

Store leftover barbacoa in an airtight container in the fridge for up to 4 days.

Freezer

Let the meat cool completely, then store it portioned in freezer-safe bags or containers for up to 3 months.

How To Best Reheat Leftovers

Reheat barbacoa in a covered skillet over low heat with a splash of broth until heated through.